I want to make Anxelis christmas eve cake and I dont know how to make the windows etc. I dont want to use MMF, will i be able to use ready ice fondant and add CMC powder to it? And if so how much cmc and do I need to leave it to dry out for long.

I have just made gingerbread as I thought this would be good but unfortunately when it was cooked it just went too "puffy" if you understand that!! Obviously I need it to be flat and neat.

Please help me quickly.

http://www.flickr.com/photos/31289853@N08/sets/72157623239872554/detail/

I already have the tutoriol, but as I said , I dont want to use MMF, im looking for another way of making the front.

Fondant is fondant. You should be able to use yours with the CMC. Your best bet would be to test it with a small batch and see if it works for your purposes.

Are you saying that you don't want to use MMF but that you want to use ready made fondant?

The other poster is right though... fondant is fondant and you just add CMC until you think it's right. the more you add the quicker it will set up. There isn't an exact science to it really. Even just plain fondant would set up eventually (well maybe not fondariffic... LOL).

If you wanted to use gingerbread, you could bake it in a larger sheet and then the minute you take it from the oven use a cutter to cut out your shapes. This will give you nice uniform edges. The gingerbread might go soft on you though if it is touching buttercream.

Yes, im sorry, I probably didnt make myself very clear. As the front of the house needs to stand upright I needed a fondant that was strong. I ended up adding the CMC to my fondant to strengthen it, and upto now, fingers crossed, it seems to be working.

I didnt want to use MMF as i'v never worked with it before.

Thankyou all for your advice.

Cmc? Not sure all the acronyms... But I recently went from purchased to mmf and I will never go back... Theres so much more you can do with it, flavoring and the whole mixing the color in while it's making is a blessing. If what was posted by cakeyouverymuch is what your going for my suggestion won't be any help... But I was gonna say to try fruit roll ups lol... But those are white so I'm no help. Good luck

CMC is similar to Tylose powder, think it is just a cheaper alternative.

Thank you though for your suggestions.

I just looked at the tutorial on the cake, it looks beautiful! I hope it turns out well for you.

Tylose is CMC (which stands for carboxymethyl cellulose). It's a plant derived gumming agent/thickener that makes your fondant dry harder and quicker.